Description
Olives include approximately 20 species of small trees from the olive family and were widely distributed in the ancient world from the Mediterranean Sea, North Africa, Southeast Asia, North to South China, Scotland, and Eastern Australia. They are evergreen with small, single, opposite leaves. The fruit of this plant is hard.
Olive is one of the most cultivated fruits in the world. In 2018, there was an area of nearly 10.5 million hectares under olive cultivation, which is almost twice the area under global apple, banana or mango cultivation. Only coconut and oil palm have occupied a higher level than olive. From 1960 to 1998, the area under olive cultivation tripled from 2.6 million hectares to 7.95 million hectares. According to the World Food and Agriculture Organization, the Mediterranean countries have the largest production of this product, i.e. nearly 95% of its global production.
The most famous species of this plant is called green olive, which has been used since ancient times to prepare olive oil and also to eat its fruit itself.
The unique properties of green olives:
This type of olive is widely used in Iran. This fruit is very effective for reducing joint pain and rheumatic pain. Consuming this type of fruit prevents osteoporosis to a great extent.
We Iranians usually consume olives with food. But is this method of consumption correct or not? According to traditional medicine experts, consuming this fruit with food is the best way to consume it. Because it helps in better digestion and absorption of food. Olive strengthens the stomach and makes digestion easier by cleaning the digestive system.
Olives are known as a very nutritious and profitable food, which should be included in the daily diet.
